AMMAI, PRODUCTION. 57y 



The article contains a suinniarj showing the amount of copper which has been 

 reported in fruits, vegetables, and other food products, as well as bibliographical 

 data "ii the subject. 



Diet in health and disease, J. Ki:ii:i>i:\\\ \i D and J. Ruhbab i Philadelphia and 

 London: W. B. Saunders tfc Co., 1905, p. 689, figs. />.- In this volume, which the 

 authors state is prepared to meel the needs of general practitioners, hospital internes, 



and medical students, and also to serve as a reference handl k for training Bchools, 



the chemistry and physiology of digestion are treated of at some length, as well as the 



different classes of foods, beverages, and condiments, and the concentration of I I. 



the preservation of food, and other factors which hear upon < 1 i«t . 



Sections are devoted to infant feeding, diet for the aged, and other special condi- 

 tions, etc., and special methods of feeding are discussed. More than half of the 

 volume is taken up with discussions of diel in relation to disease and there is also a 

 special section on institution dietetics and a short bibliography. 



Nutrition and malnutrition, \Y. II. Allchin I Lancet \ London, \ 1905, /, Nos. 17, 

 pp. /I!/-/!/;: 18, pp. 1180-1184; 19, pp. 1250-1254; 20, pp. 1319-1826). \ general 

 Bummary and discussion of data on the digestion and absorption of different nutrients, 

 and related questions under normal and abnormal conditions. 



Standardized gruels, II. D. Chapin {Med. Rec. [.V. )'.],>;; {1905), No. 7, pp. 

 946-248, 275). — In a paper presented before a meeting of the New York Academy of 

 Medicine, January, 1905, the importance of gruelsin infant and invalid dietetics is 

 spoken of and directions given for the preparation of standard gruels of uniform 

 composition. 



Determinations of the total solids and protein in plain gruels made from barley, 

 wheat flour, and rolled oats, and dextrinized gruels made from rolled oats and w heat 

 Sour are reported, the analyses having been made by the New York state Experi- 

 ment Station. The author points out the high nutritive value of the vegetable pro- 

 fceids when given in the form of gruels. The paper was followed by a discussion. 



The comparative influence of organic phosphorus compounds on nutri- 

 tion, and the development and composition of animal tissues, A. Desgrez 

 and A. Zaky {Rev. Soc. Sci. Hyg. Aliment., l {1904), No. 7, pp. 825-831).— Experi- 

 ments on animals were made with lecithin, nuclei n. nucleic acid, and protylin, which 

 led to the conclusion that these bodies increase the gains in body substance, especially 

 protein, and favor rapid growth and the rapid accumulation of mineral matter in the 



skeleton. 



The peptic cleavage products of the artolin, a proteid of wheat gluten, 

 II lyash] I Arch. Expt. Path. a. Pharmakol., 52 i 1905), No. 8-4, p. 289; abs. in Zentbl. 

 Physiol., 19 {1905), No. i. p. 705).— When treated for a short time with pepsin- 

 hydrochloric acid, artolin yields an albumose-like body, "artose," which has the 

 same composition as artolin, but a higher water content. When the action is con- 

 tinued for a longer time, parartose and metartose are obtained and the cleavage prod- 

 uct artolin-antipeptone which contains no sulphur and •"> cleavage products of parar- 

 tose containing sulphur, namely, protoartose, heteroartose, and deuteroartose. 



Course of wholesale prices, 1890 to 1904 ( />'"/•. <>/ /,<//«»/• [U. &] />'"/• ■'•:. pp. 

 889-549, dgms. 4). — Food and food products constitute one of the groups included in 

 the statistical investigation reported. 



ANIMAL PRODUCTION. 



Energy values of red clover hay and maize meal, II. 1'. Armsby and 

 .1. A. Fries {U. S. Dept. Agr.,Bur.Anim. Indus. />'"/. 74, pp. 64, dgms. S).— Following 

 methods outlined in an earlier reporl E. S. R.,15, p. 1037), respiration calorimeter 

 experiments were made with a steer in which 4 rations were tested in different 

 periods. 



